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KMID : 1007520090180061495
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Food Science and Biotechnology
2009 Volume.18 No. 6 p.1495 ~ p.1499
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Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs
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Yu Ai-Nong
Deng Qi-Hui
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Abstract
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The volatiles formed from the reactions of L-ascorbic acid with L-alanine at 5 different pH (5, 6, 7, 8, or 9) and 140±2oC for 2 hr was performed using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis were identified to be 25 different kinds. The reaction between L-ascorbic acid and L-alanine led mainly to the formation of pyrazines. Many of these were alkylpyrazines, such as 3-ethyl-2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 3,5-diethyl-2-methylpyrazine, methylpyrazine, 2-ethyl-6-methylpyrazine, and 2,3-diethyl-5-methylpyrazine, other compounds identified were furans, phenols, benzoquinones, 2,4,6-trimethylpyridine, and 2-methylbenzoxazole. The studies showed that furans, such as furfural and benzofuran were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines.
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KEYWORD
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Maillard reaction, ascorbic acid, flavor, alanine, pyrazine
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